Marshmallow cheesecake on a graham cracker crust topped with Hershey's chocolate. Creamy and cool - a perfect way to enjoy the summer flavors of s'mores! Active time is only about 15 minutes, and bake time is 30, but you will need to allow yourself time to let these bars come to room temperature in the oven, plus time to chill before slicing and serving.
Ingredients
1½ cups graham cracker crumbs (about 12 whole crackers, crushed)
¼ cup granulated sugar
⅓ cup unsalted butter, melted
2 (8 ounce) blocks of cream cheese
½ cup granulated sugar
½ cup Marshmallow Fluff
2 eggs
2 standard Hershey's bars (you won't need all of the second one)
Instructions
Preheat the oven to 350°F. Line a 9 X 9 baking dish with parchment or foil.
In a medium bowl combine the graham cracker crumbs, ¼ cup granulated sugar, and the melted butter. Press the mixture into the bottom of the prepared pan.
In a large bowl beat together the cream cheese, ½ cup granulated sugar, and Fluff on medium speed until fluffy (ha!!), scraping down the sides as needed.
Add the eggs one at a time, beating well on high until combined. Beat for another minute and then pour the batter over the graham cracker crust.
Bake for 15 mins at 350°F. Reduce the heat to 275°F and bake for another 15 mins. Turn off the oven and let the cheesecake come to room temperature inside the oven (this prevents cracking).
After the cheesecake has cooled for about 30 minutes in the oven, add a Hershey's chocolate square (rectangle!) to the center of each would-be bar; 16 in all. The bottom will melt slightly on the still warm cake and that will help it stick.
When the cheesecake is at room temperature, place it in the fridge and let it chill for at least an hour before slicing and serving. Cut into 16 equal squares.
Recipe by Sugar Dish Me at https://www.sugardishme.com/smores-cheesecake-bars/